Sweet & Spicy Kashmiri Curry

with Japanese Yam & Green Beans

dinner

Food Processor Blender Tomatoes Sweet Potato Root Vegetables Nuts Lime Green Beans Fruit Coconut Milk Coconut Brown Rice Beans/Legumes Almonds Dinner Indian Soy-Free Gluten-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
710
FAT
31g
CARBOHYDRATES
107g
PROTEIN
13g

MAIN INGREDIENTS

  1. ½ cup short-grain brown rice
  2. 1 oz fresh ginger
  3. 2 garlic cloves
  4. 1 Japanese yam
  5. 4 oz green beans
  6. 1 tbsp tomato powder
  7. ¼ cup toasted coconut
  8. ¼ cup tamarind chutney
  9. 1 tsp turbinado sugar
  10. 2 tsp curry powder
  11. 2 tsp Kashmiri chile powder
  12. 5.5 oz coconut milk
  13. ¼ cup almonds
  14. 1 lime
  15. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. For full ingredient list, see Nutrition
  19. Directions for 4 servings indicated in parentheses
Allergens: tree nut (almond, coconut)
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Blender or food processor
  • Medium saucepan

INSTRUCTIONS

1
Cook the mung beans

Preheat the oven to 400°F. Add mung beans and 1⅓ cups (2⅔ cups) cold water to a small saucepan over high heat. Bring to a boil, reduce heat to medium, cover, and cook until mung beans are tender, 25 to 30 minutes.

2
Prepare the produce

Peel and roughly chop the ginger. Peel the garlic. Chop unpeeled Japanese yam(s) into 1 inch cubes. Halve the green beans

3
Roast the vegetables

Add the diced Japanese yam and halved green beans to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until tender and browned in places, 18 to 20 minutes.

4
Make the curry paste

Add the chopped ginger, peeled garlic, tomato powder, coconut, tamarind chutney, turbinado sugar, curry powder, ¾ tsp (1½ tsp) salt, ½ cup (1 cup) water, and as much of the Kashmiri chile powder as you’d like to a blender. Blend curry paste until smooth, scraping down the sides of the blender as necessary.

5
Simmer the curry

Heat 1 tbsp (2 tbsp) vegetable oil in a medium saucepan over medium heat. Add curry paste and cook until fragrant and toasted, 1 to 2 minutes. Add coconut milk and bring to a simmer. Cook the Kashmiri curry until slightly thickened, 2 to 3 minutes.

6
Serve

Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Add the roasted Japanese yam, roasted green beans, and lime juice to the curry. Divide mung beans between bowls. Top with the sweet and spicy Kashmiri curry with Japanese yams and green beans. Sprinkle with almonds and serve with lime wedges. Dig in!